Gulgule: Uttarakhand's Diwali Donut
Every year, when Diwali rolls around, I wake up in excitement. In my family, Diwali means gulgule, writes Ananya Jagoorie.
One of my favourite festivals of the year is Diwali.
It is not for the firecrackers or the diyas, but the food! Every year, when the festival rolls around, I wake up in anticipation. In my family, Diwali means gulgule — one of the few things that connect me to my Garhwali roots.
Uttarakhand and its people are known for their simple way of life, reflected in their food. The popularity of gulgule, therefore, comes as no surprise. After all, these delicious fermented and fried balls of goodness only need 3 staple ingredients — atta, sugar/ jaggery, and water. Its simplicity means every family can afford to make it but also play around and tweak the recipe to suit their palates: some add coconut, or mashed bananas, or nuts, or baking powder to make them fluffy.
Gulgule, also called pua or pude, are typically prepared on auspicious and special days. Sometimes eaten with rabri, it is also a popular accompaniment for evening chai. It’s a beloved, everyday dessert that has spread across North India to marketplaces in Uttar Pradesh, Odisha, Bihar, Haryana, and Punjab. (Read about that other famous Uttarakhand sweet, bal mithai)
My favourite version of the gulgule will always be this recipe from my grandmother.
Note: The batter is best made with water in the summer, due to the heat. Milk is a good option for the winter months when leaving the batter out overnight doesn’t risk spoilage.
RECIPE FOR GULGULE
Ingredients
1 cup whole wheat flour (atta)
3/4 cup jaggery/ sugar (powdered)
1 cup water/ milk
1 tbsp fennel seeds (optional)
Method
Mix the atta, jaggery/sugar, and water until you have a smooth cake-like batter that is neither too runny nor thick.
Leave the mixture to ferment overnight.
Lightly crush the fennel seeds and add them to the batter in the morning.
Heat oil in a deep pan and fry the batter until golden brown.
Ananya Jagoorie is a freelance researcher and writer who spends much of her free time gushing about the whacky things she learned that week for pleasure. Follow her on Linkedin or Substack for more.
ALSO ON GOYA
